What's in Your Cupboard
Rapeseed Oil or Olive Oil: 2 tbsp
Ground Cumin: 1 tsp
Chilli Powder: A good pinch
Salt: To taste
To serve: Tortillas (corn or wheat), guacamole, and a lime
Method
Sauté the Onions: Heat the rapeseed or olive oil in a large frying pan over medium heat. Add the sliced onions and fry for about 15 minutes, stirring occasionally, until they are soft and just beginning to turn a golden color.
Toast the Spices: Throw the ground cumin and chilli powder into the pan with the onions. Stir constantly for about one minute to release the aromas of the spices.
Add and Mash the Peas: Add the drained carlin peas to the pan along with a couple of tablespoons of their reserved cooking (or can) liquid. Using a potato masher or the flat end of a wooden spoon, mash the peas directly in the pan as they cook and the liquid begins to evaporate.
Build the Texture: As the pan becomes dry and the peas begin to stick, add more of the reserved liquid just one tablespoon at a time, continuing to mash and stir.
Simmer to a Purée: After about 15 minutes of cooking and gradual mashing, the peas should transform into a thick, beautifully textured, and creamy purée. Season with salt to taste.
Serve: Spoon the warm carlin pea purée into soft corn or wheat tortillas. Top with fried red peppers, a dollop of fresh guacamole, a handful of grated cheese, and a final squeeze of fresh lime juice.